The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Bacon butties on white bread with homemade HP

You'll need

500 gm green bacon, cut into rashers 2 small loaves of soft white bread, thickly sliced, or 8 small soft white rolls For spreading: softened butter   HP sauce 2 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, finely chopped 200 ml apple cider vinegar 180 ml (¾ cup) tomato sauce 150 gm brown sugar, plus extra to taste 125 ml (½ cup) apple juice 125 ml (½ cup) malt vinegar 2 tbsp blackstrap molasses (see note) 1 tsp black peppercorns, coarsely ground ½ tsp ground cloves ½ tsp ground cardamom Pinch ground cinnamon


  • 01
  • For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
  • 02
  • Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.
Note Blackstrap molasses is available from select health-food shops.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

If they’re good enough to be served as late-night snacks at Kate and William’s wedding, they’re good enough for us.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

A nice cup of tea.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.